Process of refining milk.



No. 801,778. PATENTED 0CT.10, 1905,

G. DASEKING.

PROCESS OP REFINING MILK.

APPLIOATION FILED MMM, 1903.

MILK HEATED To ABOUT 85 C.

attorneys UNITED STATES Pnfrnnfr crimen.

GEORG DASEKING, OF HANOVER, GERMANY, ASSIGNOR, BY MESNE ASSIGNMENTS, TOJOS. BERLINER, OF HANOVER, GERMANY.

PROCESS OF REFINING MILK.

Specification of Letters Patent.

:Patented Oct. 10, 1905) Application filed May 14, 1903. A.Serial No.157,138-

10 (i1/ZZ whom, z't muy concern:

Be it known that I, GEORG DAsnK'ING, a subject of the Emperor ofGermany, residing at Hanover, in the Province of Hanover and Kingdom' ofPrussia, Germany, (whose postoiiice address is No. ll-Sallstrasse,Hanover,) have invented new and useful Improvements in Processes ofRefining Milk, of which the following is a specification.

This invention relates to a process of refining milk by destroying thegerms of bacteria contained in the milk as it comes from the cow and byremoving from the milk all noxious matter Without otherwise altering themilk, so that it will retain all elements of nutrition. The result ofthe process, then, is a milk that has the peculiar taste of fresh milkas it is primarily obtained, but is free ofV all harmful matter and canbe preserved a long time without deterioration.

Myprocess consists in heating the milk as originally obtained to atemperature that is sufficient to destroy the germs or bacteria and tomaintain the milk at that high temperature fora certain time, and thenwhile still at that high temperature passing it through a centrifugalapparatus, by which all impurities are removed, and then quickly coolingthe milk to a temperature approaching, but not quite reaching, thefreezing-point of water,

and this cooling is effected while the milk is i being aired orventilated, so as to drive from the same foul or obnoxious vapors.

Milk as it is originally obtained contains various germs of disease andof fermentation. and it also contains particles of mucus and a quantityof free casein. In accordance with my process the milk, as above stated,is first heated to a temperature high enough to destroy the germsofdisease and of fermentation which it contains. At that temperature theparticles of mucus are more or less coagulated and they form minutenuclei, about which the particles of free casein assemble. When thispart of the process has been completed and the milk, while still hot, ispassed through a centrifugal machine, the groups of mucus, with theadhering casein, are separated from the milk, while no separation of thecream takes place. In this manner the milk retains all its elements ofnutrition, but has all noxious matter destroyed or removed. Some germsof fermentation may, however, have escaped destruction by heat, and itis now imperative to cool the milk as rapidly as possible in order thatfermentation be avoided, and in accordance with my process the milk isnow rapidly cooled to a temperature of about 30 centigrade, therebydestroying l.such remaining germs as are susceptible to cold, and whilethus cooling the milk is being aired, fanned, or ventilated, so as todrive from the samel foul or obnoxious vapors.

Concisely stated, my process is practiced as follows: The milk as takenfrom theeow is heated in a water-bath to about 85o centi-` grade and ismaintained at this high temperature for a peribd of-between ten andtwenty minutes. A milk is passed through a centrifugalapparatus,wherebyall impurities are separated therefrom, and the final step in theprocess consists Y in cooling the milk rapidly and at the same timeairing or Ventilating the same.

IVhile I have herein set forth my understanding of the effect ofeachsingle step of my process of refining milk, my invention is notdependent upbn the accuracy of my understanding of these matters, butupon the fact thatmy process as a whole is productive of an improved.milk that is free of noxious matter, is pure to the taste, and containsall the nutritive elements of fresh milk` The figure of drawing is adiagrammatic representation of an apparatus by means of which myinvention may be carried out.

The milk is heated in a chamber 0r vat l to a temperature of about 85C'centigrade and is maintained at that temperature for from ten to twentyminutes. The hot milk is 4then conducted to acentrifugal machine 2,(which may be driven by a motor 3,) where the impurities` are removed.After passing through the centrifugal machine the purified milk isconducted into a compartment 4 and is there discharged into a perforatedtrough 5, from whence it falls in a shower over a series of pipes 6,kept at such temperature that the milk is cooled to about 30 centigrade.The cooled milk falls into another trough 7 from whence it may beconveyed into suitable containers for transportation or sale. While themilk is falling over the pipes 6 avcurrent of air is made to circulatethrough the compartment 4, entering through the'fiue 8, near the bottomof the compartment, and owing out through the top of the compartment byway of the Hue 9. so that the milk while be- While'at this hightemperature the ing cooledis subjected to a continuous aircurrent and isthereby thoroughly aired.

What I claim as my invention', and desire to.

` secure by Letters Patent, is-

1. The process of retining milk, which consists in subjecting the sameto a comparatively high temperature, maintaining the milk at theelevated .temperature for a periodvof time, separating the heated milkfrom the impurities, and then Ventilating and quickly cooling the milkto a comparatively low temperature, substantially as described.

2. The process of refining milk, which con- 4 twenty minutes, thensubjecting -the same, l While still hot, to a centrifugal separatingprocess, and then Ventilating and rapidly cooling the milk to atemperature of about 3o centigrade, substantiallyfas described GEORGDASEKING.

Witnesses:

C. C. S'rnvENsoN, LEONORE RAscH.

